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当前位置: 首页 > 文章 > 辣椒碱对啤酒酵母菌、青霉菌和黑曲霉菌的作用效果研究 中国饲料 2023 (13) 54-58
Position: Home > Articles > 辣椒碱对啤酒酵母菌、青霉菌和黑曲霉菌的作用效果研究 China Feed 2023 (13) 54-58

辣椒碱对啤酒酵母菌、青霉菌和黑曲霉菌的作用效果研究

作  者：
蔡玉梅;李成会;吴子熙
单  位：
唐山师范学院/唐山市动物营养与饲料工程重点实验室
关键词：
辣椒碱;啤酒酵母菌;青霉菌;黑曲霉菌;抑菌圈
摘  要：
本试验通过测定不同辣椒碱浓度下浸置不同时间的滤纸片对啤酒酵母、青霉菌和黑曲霉的抑菌圈直径来研究辣椒碱对真菌的作用效果，以便为辣椒碱的饲料化利用和深入开发提供数据支持。试验Ⅰ结果显示：浸置3 h的不同辣椒碱浓度对啤酒酵母菌有一定抑制效果，随着辣椒碱浓度增加产生的抑菌圈直径呈增大趋势，但均未出现显著差异（P＞ 0.05）。当辣椒碱浓度达到2.0 mg/mL时，抑菌圈直径达到最大；浸置3 h的不同辣椒碱浓度对青霉菌具有明显抑制作用，随着辣椒碱浓度的增加抑菌圈直径增大，且各辣椒碱浓度间作用效果具有显著差异（P ＜0.05）；在3.0 mg/mL时抑菌圈直径达到21.3 mm，比空白对照增加100.94%，差异达极显著水平（P ＜0.01）；浸置3 h的不同浓度辣椒碱对黑曲霉菌没有影响。试验Ⅱ结果显示：不同浸置时间的3.0 mg/mL辣椒碱对啤酒酵母菌的抑制作用均较为稳定，随着浸置时间延长，抑菌圈直径有所增加，但变化不明显（P＞ 0.05）；而对于青霉菌而言，浸置3、6、12 h和18 h的辣椒碱均产生较大抑菌圈，但是不同浸置时间间无显著差异（P＞ 0.05）；对于黑曲霉菌而言，浸置6 h时产生了较大的抑菌圈，抑菌圈直径达到18.3 mm，与浸置3 h时相比提高75.96%，达显著水平（P ＜0.05），以后随着浸置时间延长抑菌圈直径继续增加，在浸置18 h时达到20.5 mm，比浸置3 h时提高97.12%，达到极显著水平（P ＜0.01）。说明辣椒碱对青霉菌具有显著的抑制作用，而对酵母菌或黑曲霉菌抑制作用较弱。
作  者：
CAI Yumei;LI Chenghui;WU Zixi;Tangshan Normal University/Tangshan Key Laboratory of Animal Nutrition and Feed Engineering;College of life Sciences,Hebei Normal University;
关键词：
capsaicin;;beer yeast;;Penicillium;;Aspergillus niger;;bacteriostatic ring
摘  要：
In order to provide data support for feed utilization and further development of capsaicin,the effects of capsaicin on fungi were studied by measuring the diameters of inhibition zones of filter paper slices submerged in different concentrations of capsaicin for different times on Brews yeast,Penicillium and Aspergillus niger. The results of experiment Ⅰ showed that different capsaicin concentrations for 3 h have certain inhibitory effects on Saccharomyces cerevisiae,and the diameter of inhibition zone increased with the increase of capsaicin concentration,but there was no significant difference(P > 0.05). When the concentration of capsaicin reaches 2.0 mg/mL,the diameter of the inhibition zone reaches the maximum. Different capsaicin concentrations for 3 h had significant inhibitory effects on Penicillium,and the diameter of the inhibition zone increased with the increase of capsaicin concentration,and the effects of capsaicin concentrations were significantly different(P < 0.05). At 3.0 mg/mL,the diameter of the inhibition zone reaches 21.3 mm,which was 100.94% higher than the blank control,reaching a very significant difference(P < 0.01). The different concentrations of capsaicin for 3 h had no effect on Aspergillus niger. The results of experimentⅡshowed that the inhibitory effect of 3.0 mg/mL capsaicin on Saccharomyces cerevisiae were stable at different immersion times. With the extension of immersion time,the diameter of inhibition zone increased,but the change was not significant(P > 0.05). However,for Penicillium,capsaicine exposed for 3,6,12 h and 18 h all produced large bacteriostatic circles,but there was no difference between different immersion times(P > 0.05). For Aspergillus niger,the diameter of the inhibition zone reaches 18.3 mm when the immersion time was 6 h,which was 75.96% higher than that at 3 h,reaching a significant level(P < 0.05). The diameter of the inhibition zone increases with the extension of the immersion time,reaching 20.5 mm when the immersion time was 18 h. It was 97.12% higher than that at 3 h of immersion,reaching a highly significant level(P < 0.01).These results indicated that capsaicin had a significant inhibitory effect on Penicillium,but a weak inhibitory effect on yeast or Aspergillus niger.

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